Chicken Divan

Kathy D


A great and easy recipe for chicken divan from Rachael Ray. This makes for a great one-dish meal!

★★★★★ 1 vote
20 Min
20 Min
Stove Top


1 qt
chicken stock
boneless, skinless chicken breasts (6-8 oz each)
2 medium
shallots, chopped
1 Tbsp
exrra virgin olive oil
2 Tbsp
3 Tbsp
1 c
dry white wine
1/2 c
heavy cream
1/4 tsp
ground nutmeg
salt and freshly ground black pepper, to taste
1 lb
broccoli spears
2 c
grated cheese (use a 8 oz brick, shredded) *i like gruyere cheese, but you can use any good melting cheese you like


1Bring the chicken stock to a boil in a wide, deep skillet with a lid. Add the chicken breasts and return the stock to a boil. Reduce the heat to medium low. Cover and poach the chicken for about 8 minutes.
2In a skillet, saute the shallots in oil and butter for about 2 minutes. Sprinkle in the flour and cook for 1 minute. Whisk in the wine and reduce by half, about 1-2 minutes. Ladle in chicken stock (not all - I use about half of it, but you can decide how thick you'd like your sauce), whisking the sauce as you go. Stir in the heavy cream. Season with nutmeg, salt and pepper. Bring to a boil and then reduce heat to low. Slice the chicken into 1/2-inch strips and add to the pan, coating them in the sauce.
3Meanwhile, simmer the broccoli spears in 1 inch of water, covered, for about 5 minutes. Drain and transfer to a shallow baking dish.
4Preheat broiler.
Layer on half the grated cheese over the broccoli. Then layer the chicken and sauce. Top with remaining cheese. Brown until bubbling and goldne under the preheated broiler, about 2 minutes. Serve and enjoy!

About Chicken Divan

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American